TLC Cooking "Sherry Braised Chicken"

Sherry Braised Chicken

Sherry Braised Chicken

YIELD Makes 4 servings
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Chicken is an excellent source of high-quality protein and B vitamins, yet is low in saturated fat.

INGREDIENTS

1	teaspoon vegetable oil
6	ounces boneless skinless chicken breasts, cubed
1	large onion, coarsely chopped
2	cloves garlic, minced
1	cup fat-free reduced-sodium chicken broth
1/4	cup dry sherry
1/4	cup reduced-sodium soy sauce
1‑1/2	tablespoons cornstarch
2	jars (7 ounces each) or 1 can (15 ounces) straw mushrooms, drained
6	ounces uncooked Chinese egg noodles or vermicelli, cooked and drained
1/4	cup thinly sliced green onions

PREPARATION:

Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve.
Pour off all but 1 tablespoon drippings. Cook chopped onion and garlic in drippings 6 minutes or until browned and tender, stirring occasionally. Add broth and sherry; bring to a boil. Blend soy sauce into cornstarch in cup until smooth. Stir into broth mixture. Return chicken to skillet; add mushrooms.
Reduce heat to medium-low. Cover and simmer 20 minutes or until chicken is cooked through.
Serve chicken and sauce over noodles. Sprinkle with green onions. Garnish with pepper strips and green onions, if desired.

This recipe appears in: Chinese

NUTRITIONAL INFORMATION:

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